• Roast peppers over an open gas flame until charred on all sides. If you don't have a gas stove, preheat the oven to broil and roast on the very top rack. Turn until charred on all sides. Place peppers in a bowl, and cover with plastic wrap. Let sit for 5 minutes. Peel off skin, discard seeds and stems. Finely chop.
• In a large dutch oven or heavy pot, add butter. Turn the heat on medium and add butter, onion, garlic, and salt. Saute until fragrant, and translucent, about 2-3 minutes. Add squash and cumin, cook another 1-2 minutes. Add chicken stock, beans, and roasted, diced poblano peppers. Bring mixture to a boil, and reduce to a simmer.
• Add chicken. Simmer until the chicken is completely cooked through, about 12-15 minutes. Remove chicken from the pot, and use two forks to shred the meat. Use the same fork to slightly mash some of the squash and beans. Alternatively, you could puree some of the soup mixture in a blender. Add the chicken back to the pot. Continue to simmer for 15 minutes.
• Season to taste with salt and pepper.
• Serve with sour cream, cheese, green onion and cornbread croutons.

Cornbread Croutons

• Preheat oven to 400 degrees. Spray a loaf pan with non-stick cooking spray
• In a medium bowl, whisk together cornmeal, flour, green onion, baking soda, salt, and sugar.
• In a liquid measuring cup, whisk together, milk, canola oil, and egg.
• Add wet ingredients to dry. Whisk just until combined. Pour into prepared baking dish. Bake until golden brown, and a toothpick comes out with just a few crumbs attached, about 20 minutes. Let cool for 10 minutes.
• Remove bread from pan and cut into ½-inch cubes. Transfer to a baking sheet. Spray with non-stick olive oil spray and bake for 10 minutes or until golden brown and crisp. (The same 400 degree oven)